Balsamic vinegar is made from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to approximately 30% of its original volume to create a concentrate (or must), and it has been made in Modena and Reggio Emilia, Italy, since the Middle Ages. Produced in the traditional fashion and aged for at least to up 18 years in oak barrels, our Traditional Balsamic vinegar is one of the finest from Modena, Italy. Because of the arduous production process, only a limited amount of traditional balsamic vinegars make it to the US market each year and Olive Oil & Beyond is proud to be able to offer a large variety of premium balsamic. The love and dedication that goes into producing this exquisite example of balsamic vinegar has led to its P.G.I certification, which stands for Protected Geographical Indication; it is a high honor in the country with some of the world's highest standards for its food products. A P.G.I. certification ensures that the balsamic vinegar is made according to traditional, time-honored methods, using only approved ingredients and is produced in Modena and Reggio Emilia, Italy. This certification stands for exceptional quality and a deep love for producing only the finest traditional balsamic vinegars in the world.

Our Fig Balsamic is a true crowd pleaser. It is a hybrid of 12-year-old balsamic and figs, resulting in a blend of fresh figs and Trebbiano grapes. Its tart and figgy flavor will set your mind reeling with all the different ways to use it!

PAIRING SUGGESTIONS:

Sweet lovers may find the Fig Balsamic ideal in reductions or glazes served with warm, fresh figs and vanilla ice cream--or over a flaky fig pastry a la mode.
For something special, drizzle it on cantaloupe or honeydew melon sprinkled with minced prosciutto and shards of Parmigiano-Reggiano cheese. Try it with our Crushed Tuscan Herbs extra virgin olive oil for a remarkably complete and versatile combination. Together, they're a wonderful salad dressing or dip for bread, but they also make a phenomenal marinade. Use them on lamb, beef, chicken, portobello mushrooms, artichokes, and vegetable skewers. The Fig Balsamic is also delicious when paired with some of our more flavorful single-flavor extra virgins. Blend it with our Italian Itrana, Coratina, or Leccino extra virgin olive oils for a slightly sweet (but mostly tart) vinaigrette or dip.

With a culture richly valued for its diversity of foods, impeccable attention to hospitality, and a lifestyle that's organically holistic in its approach, Matthew Pour's Persian roots are at the heart of Olive Oil & Beyond. With over 30 years of experience in international trade, Matthew developed...

Here's something you can do with your friends that's a bit out of the ordinary: hold an extra virgin olive oil tasting at your home or for an event! You'll learn the oil's aroma, flavor and peppery quality, pungency... and cooking will never be the same!

**There are conditions that do apply. Please email us for more details.